Tex-Mex Quinoa Salad

This versatile salad can be served warm in a tortilla or as a filling for tacos and burritos
Ingredients

1 cup Organic Quinoa
2 cups water
1 teaspoon kosher salt
1/4 cup fresh lime juice
2 tablespoons olive oil
1/8 teaspoon ground black pepper
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 (14 ounce) can garbanzo beans, drained and rinsed
1 bunch cilantro, chopped
2 avocados, cubed
1/4 cup crumbled cotija cheese (Parmesan or Feta cheese may be substituted)


1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Makes 10 servings (1/2 cup each)

Amount Per Serving Calories: 219,Total Fat: 11.1g, Cholesterol: 3mg

Adapted from www.allrecipes.com